Wireless remote cooking thermometer system

ABSTRACT

A wireless remote cooking thermometer system includes a first unit positionable at a first location adjacent food being cooked, the first unit including a radio frequency transmitter adapted to transmit temperature readings for the food being cooked, and a temperature sensor connectable to the first unit for providing temperature readings to the first unit, the temperature sensor including a substantially rigid temperature probe insertable into the food being cooked and a substantially flexible communication line extending between the temperature probe and the first unit so that the substantially rigid temperature probe is positionable at a plurality of orientations relative to the first unit. The system also includes a second unit including a radio frequency receiver adapted to receive the temperature readings transmitted by the radio frequency transmitter and a visual display for displaying the received temperature readings, wherein the second unit is movable to a second location remote from the first location while maintaining radio contact with the first unit so as to allow for continuous temperature monitoring of the food being cooked.

CROSS REFERENCE TO RELATED APPLICATIONS

[0001] The present application claims benefit of U.S. application Ser.No. 10/354,565 filed Jan. 30, 2003, which is a continuation of U.S.application Ser. No. 09/658,758 filed Sep. 8, 2000, now U.S. Pat. No.6,568,848, which claims the benefit of U.S. Provisional Application No.60/155,369 filed Sep. 20, 1999.

BACKGROUND OF THE INVENTION

[0002] The present invention generally relates to food preparation andmore specifically relates to thermometers used to ensure that food, suchas meat, is adequately cooked.

[0003] The accurate and reliable measurement of temperatures isparticularly important in the food preparation industry. Cooking toexact temperature ranges is critical in gourmet cooking and to avoidundercooking food items. As a result, a number of devices have beendeveloped to accurately measure the temperature of food items beingcooked.

[0004] U.S. Pat. No. 6,000,845 to Tymkewicz et al. discloses atemperature sensing and indicating device including a housing and an armthat is retractable and extendable into and out of the housing so thatthe length of the arm can be varied in a predetermined manner. A probehaving a temperature sensor therein is enclosed by the arm so thatvarying the external length of the arm exposes varying lengths of theprobe, whereby the exposed length of the probe is inserted into a mediumso that the temperature sensor senses the temperature of the medium andconverts the temperature sensed into a signal. Using a microprocessor,the signal is conditioned and converted for controlling a visual displaythat provides a visual indication of the temperature sensed. The visualindication includes a digital numeric display and an analog display.

[0005] U.S. Pat. No. 4,089,322 discloses a temperature telemeteringdevice that is typically used with household cooking ranges, ovens,microwave ovens and the like. The device includes a probe having aninternal cavity that receives a temperature expansive material such aswax. The cavity is in communication with a displaceable member such as apiston that is responsive to the pressure of the temperature expansivematerial and is mechanically linked to a latch mechanism that inhibitsthe operation of a sonic or ultra-sonic signal generator. The assemblyis interconnected by adjustment means permitting a variable spacebetween the latch mechanism and the displaceable member, whereby thetrigger temperature mechanism can be adjusted.

[0006] U.S. Pat. No. 5,983,783 to Archer, discloses an electronic chef'sfork which displays indicia such as food type and degree of doneness fora selected food type and temperature, and which includes control areasby which a user selects a meat type. The electronic chef's fork includesoperational circuitry that enables a user to select among an array offood type options and to designate a degree of doneness for the selectedfood types. A prompt message is provided to indicate the degree ofdoneness attained for the selected food type when the device is insertedinto food.

[0007] U.S. Pat. No. 4,966,125 discloses a barbecue kettle including abowl and a cover with the bowl having a food support grid adjacent andan upper rim and a charcoal grid below the food grid along with a coverholder adjacent the rim of the bowl. The cover has a removablethermometer that can sense the internal temperature of the kettle andcan also be used as a food thermometer.

[0008] U.S. Pat. No. 5,634,719 discloses a food-handling device which aretractable boom mounted temperature probe. The tool has a probe mountedon a manually retractable boom, the probe being extendable over varioussites of the food being checked. The boom is pivotally attached to theelongated arm of a spatula and, by a scissor-like action, is raised outof and lowered into the food. The tool is provided with a temperatureindicator in the form of a digital readout.

[0009] In spite of the above advances, there remains a need for atemperature monitoring system that enables an operator to move away froma cooking location, while maintaining continuous temperature monitoringcontact with the cooking location. There is also a need for atemperature monitoring system which is mobile so that the system can beused at a plurality of cooking sites.

SUMMARY OF THE INVENTION

[0010] The present invention is a programmable thermometer timer systemthat ensures that various types of meat such as beef, veal, lamb, pork,chicken, and turkey are adequately cooked in accordance with guidelinesestablished by the U.S.D.A. The system includes a programmablethermometer timer unit having a visual display and keys for enteringinformation into a program stored in the timer structure. Theprogrammable thermometer timer preferably incorporates electronictechnology and may have one or more microprocessors for operating one ormore temperature control programs.

[0011] The system also includes a remote monitoring unit having one ormore temperature probes connected thereto. The temperature probes may beinserted into meat being cooked for measuring the internal temperatureof the meat. The remote monitoring unit preferably includes atransmission device capable of transmitting temperature readings fromthe remote unit to the programmable thermometer timer unit. Thetransmission of the temperature readings from the remote monitoring unitto the timer unit may be made by radio signals, a communication cable,or other methods of transmitting signals from a monitor to a base unit,well known to those skilled in the art.

[0012] In operation, a user may select a type of meat to be cooked and ataste preference directed to how well-done the meat should be cooked(i.e. rare, medium rare, medium, well-done, etc.). The user will thenenter this information into the programmable thermometer timer unitusing entry keys. The particular selection made by the user will bedisplayed on the display screen of the timer unit. The display screenmay be a light-emitting diode display or a liquid crystal display. Thedisplay screen may also incorporate other technologies that are able toshow the user information entered into the timer unit. The user willthen place the remote monitoring unit in the vicinity of the meat beingcooked. The user will then insert the one or more temperature measuringprobes into the meat. As mentioned above, the remote monitoring unitwill continuously measure the internal temperature of the meat andtransmit this data to the timer unit, such as by using radio frequencysignals or a communications cable connecting the remote unit to theprogrammable timer unit. The user will then press a start button on theprogrammable thermometer timer unit to start the monitoring operation.During cooking of the meat, the display screen of the timer unit maycontinuously display cooking information, such as the type of meat beingcooked, the taste preference (i.e., well done), the temperature of themeat and the time remaining until the meat is fully cooked, inaccordance with the user's selected taste preferences. The programmablethermometer timer unit may include a clip or fastener so that the unitmay be carried on the body of the operator. This feature allows a userto continuously monitor the progress of the cooking operation whileengaging in other activities. The timer unit may also include one ormore supporting elements for enabling the timer unit to be placed on asupport structure, such as a table, and stand in an upright position.The timer unit may also include a noise generating element, such as abeeper, that provides audio signals to a user during critical times ofthe cooking operation. The timer unit may also include a visual alarm,such as a light-emitting diode.

BRIEF DESCRIPTION OF THE DRAWINGS

[0013]FIG. 1 shows a perspective view of a programmable thermometertimer system in accordance with one preferred embodiment of the presentinvention.

[0014]FIG. 2 shows a perspective view of a programmable thermometertimer unit of the system shown in FIG. 1.

[0015]FIG. 3 shows a perspective view of a remote monitoring andtransmitting unit shown in FIG. 1.

[0016]FIG. 4 shows a fragmentary front view of the timer unit shown inFIG. 2, including data entry keys for entering cooking data into thetimer unit.

[0017]FIGS. 5A, 5B, and 5C show respective front, top, and side views ofthe programmable thermometer timer unit shown in FIG. 1, in accordancewith certain preferred embodiments of the present invention.

[0018]FIGS. 6A, 6B, and 6C show respective front, top, and side views ofthe remote monitoring and transmitting unit shown in FIG. 1, inaccordance with certain preferred embodiments of the present invention.

[0019]FIG. 7 shows a schematic diagram of the wireless remote cookingthermometer system of the present invention, in accordance with certainpreferred embodiments of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

[0020]FIG. 1 shows a perspective view of a programmable thermometertimer system 10, in accordance with certain preferred embodiments of thepresent invention. The system 10 includes a first unit 18 and a secondunit or programmable thermometer timer unit 12, having display screen14, and data entry keys 16. The second unit 12 includes one or moremicroprocessors for operating temperature control programs for cookingmeat to preferred temperatures. The data entry keys 16 are used by anoperator to enter cooking-related information into the timer unit, suchas the type of meat being cooked and taste preferences (i.e., welldone).

[0021] The system 10 also includes the first unit 18, a remotemonitoring and transmitting unit that is capable of monitoring thetemperature of the meat being cooked and transmitting the temperature tothe second unit 12. The first unit 18 includes a display screen forshowing information related to the cooking operation, such as thetemperature of the meat. A temperature probe 22 is connected to theremote monitoring first unit. The temperature probe is preferablyinserted into the meat being cooked for continuously measuring theinternal temperature of the meat. The measured temperature is thencarried through communication line 24 to the remote monitoring unit. Thefirst unit may include two or more temperature probes for monitoring thetemperatures of various pieces of meat. For example, the first probe maymeasure the temperature of a piece of chicken and the second probe maymonitor the temperature of a steak. The temperatures monitored by theremote or first unit 18 are continuously transmitted to the timer orsecond unit 12. The temperature data may be transmitting using radiofrequency waves or by a direct communications link between the remote orfirst unit and the timer or second unit 12. In other preferredembodiments, the temperature probes 22 may be directly connected to thetimer or second unit 12, thereby obviating the need for the remote orfirst unit 18.

[0022]FIG. 2 shows a perspective view of the timer or second unit 12,including a supporting device 26 for supporting the timer unit in anupright orientation over a supporting structure, such as a table. Thetimer or second unit 12 may be powered using electrical power such asdirect current, alternating current, or batteries. In highly preferredembodiments, the timer unit is powered using batteries inserted into theunit.

[0023] Referring to FIG. 3, the remote monitoring unit 18 may have afirst probe 22A and a second probe 22B connected thereto for monitoringthe temperatures of two or more pieces of meat being cooked. The remotemonitoring unit 18 also includes a display screen 20.

[0024]FIG. 4 shows the data entry keys for entering cooking informationinto the timer or second unit. Key 28 enables the user to display eithera clock reading or a timer reading on the display screen 14. Key 30enables the user to select activation of either temperature probe 22A ortemperature probe 22B (FIG. 3). Key 32 enables a user to select the typeof meat being cooked, such as beef, veal, or lamb. Key 34 enables a userto select the taste level for cooking the meat (i.e., rare, medium).Keys 36 and 38 enable the user to control the actual temperature towhich the meat should be cooked and to change the preferred finalcooking temperature of the meat. Key 40 enables the user to set the timein hours on the display screen and Key 40 enables the user to setminutes on the display screen. Finally, Key 44 enables the user to startor stop the timer function of the timer unit.

[0025] FIGS. 5A-5C show the timer or second unit 12 of FIG. 2. FIG. 5Ashows a front view of the timer unit. FIG. 5B shows a top view of thetimer unit and FIG. 5C shows a side view of the timer unit 12.

[0026] FIGS. 6A-6C show the remote monitoring unit or first unit 18shown in FIG. 3. FIG. 6A shows a front view of the remote monitoringunit 18. FIG. 6B shows a top view of the remote monitoring unit and FIG.6C shows a side view of the remote monitoring unit.

[0027] Referring back to FIG. 1, temperature probe 22 is made of asubstantially rigid material such as stainless steel. Temperature probe22 includes a distal end including a pointed end 50 and a proximal end52 connected to communication line 24. Communication line 24 issubstantially flexible so that temperature probe 22 may be positioned atvarious orientations relative to first remote unit 18. Substantiallyrigid temperature probe 22 includes a substantially straight section 54extending from distal end 48 and a curved section 56 extending betweenthe straight section 54 and proximal end 52 of probe 22. Flexiblecommunication line includes a first end attached to the proximal end 52of temperature probe 22. Communication line 24 also includes a plug 58having a male end 60 insertable into a communication jack 62, preferablyaccessible at an exterior surface of first unit 18. In operation, plug58 is inserted into jack 62 of first unit 18 so that temperaturereadings may be transmitted between substantially rigid probe 22 andfirst unit 18. Preferably, the pointed end 50 at distal end 48 ofsubstantially rigid probe 22 is inserted into a food item such as meat,for temperature monitoring. The substantially straight section 54 ofrigid probe 22 may be oriented at a plurality of orientation relative tofirst unit 18 due to the flexibility of communication line 24.

[0028]FIG. 7 shows a schematic view of the wireless remote cookingthermometer system of the present invention. First unit 18 includes aradio transmitter 64 for transmitting temperature reading obtained bysubstantially ridge probe 22. The temperature reading obtained by probe22 are passed through substantially flexible communication line 24 andonto radio transmitter 64. The temperature signals are then transmittedto second unit 12. Second unit 12 includes a radio receiver 66 that isadapted to receive the temperature readings transmitted by radiotransmitter 64. Second unit also includes a microprocessor 68, a timerunit 70 for timing a cooking operation, and a noise-generating unit 72for generating audible signals.

[0029] While there has been described and illustrated embodiments of awireless remote cooking thermometer system, including a timer unit and aremote monitoring unit, it will be apparent to those skilled in the artthat variations and modifications are possible without deviating fromthe broad spirit and principle of the present invention.

1. A wireless remote cooking thermometer system comprising: a firsthand-held unit removably positionable at a first location adjacent foodbeing cooked, wherein said first hand-held unit operates using a radiofrequency transmitter adapted to transmit temperature readings; atemperature sensor connected to said first handheld unit, saidtemperature sensor including a substantially rigid temperature probehaving a curved section and insertable into said food being cooked and asubstantially flexible communication line extending between said probeand said first hand-held unit, said flexible communication line enablingsaid temperature probe to be positioned at a plurality of orientationsrelative to said first hand-held unit; and a second hand-held unitincluding data entry keys operable for selecting a meat choicepreference of the food being cooked for temperature monitoring andselecting a taste preference associated with said selected meat choice,a liquid crystal display (LCD) and a radio frequency receiver adapted toreceive said temperature readings transmitted by said radio frequencytransmitter, wherein said second hand-held unit is movable to a secondlocation spaced from said first hand-held unit so as to allow forcontinuous monitoring of said transmitted temperature readings during acooking operation, wherein a microprocessor capable of calibration fortaste preferences associated with said food being cooked is provided insaid second hand-held unit, and a clip for carrying said second unit ona body of an operator while said operator engages in activities awayfrom said first location is provided in said second hand-held unit. 2.The system as claimed in claim 1, wherein said substantially rigidtemperature probe includes a distal end and a proximal end, saidsubstantially rigid temperature probe including a substantially straightsection adjacent the distal end of said probe and a curved sectionbetween the substantially straight section and the proximal section ofsaid probe, wherein said proximal end of said probe is attached to saidflexible communication line.
 3. The system as claimed in claim 1,wherein said liquid crystal display of said second unit selectivelydisplays said taste preferences.
 4. The system as claimed in claim 1,wherein said taste preferences include rare, medium rare, medium andwell done.
 5. The system as claimed in claim 1, further comprising anoise-generating unit for providing an audible signal.
 6. The system asclaimed in claim 5, wherein said noise-generating unit is provided onsaid second unit.
 7. The system as claimed in claim 1, wherein saidsecond unit includes a timer for timing a cooking operation.
 8. Thesystem as claimed in claim 1, wherein said temperature readings areselectively displayed on said liquid crystal display of said second unitin Fahrenheit or Celsius.
 9. The system as claimed in claim 1, whereinsaid rigid temperature probe includes a pointed distal end adapted forinsertion into said food being cooked.
 10. The system as claimed inclaim 1, wherein said liquid crystal display of said second unit isadapted to display cooking information including a type of meat beingcooked, a selected taste preference for the meat being cooked, and ameasured temperature of the meat being cooked.
 11. The system as claimedin claim 1, wherein said liquid crystal display of said second unit isadapted to display time remaining in a cooking operation.
 12. The systemas claimed in claim 11, wherein said second unit includes a depressiblestart/stop key for starting and stopping the timer.
 13. The system asclaimed in claim 1, wherein said flexible communication line of saidtemperature sensor includes a plug and said first unit includes acommunication jack adapted to receive said plug for connecting saidtemperature sensor with said first unit.
 14. A wireless remote cookingthermometer system comprising: a first hand-held unit removablypositionable at a first location adjacent food being cooked, whereinsaid first hand-held unit operates using a radio frequency transmitteradapted to transmit temperature readings; a temperature sensor connectedto said first handheld unit, said temperature sensor including asubstantially rigid temperature probe having a curved section andinsertable into said food being cooked and a substantially flexiblecommunication line extending between said probe and said first hand-heldunit, said flexible communication line enabling said temperature probeto be positioned at a plurality of orientations relative to said firsthand-held unit; and a second hand-held unit including data entry keysoperable for selecting a meat choice preference of the food being cookedfor temperature monitoring and selecting a taste preference associatedwith said selected meat, a liquid crystal display (LCD) and a radiofrequency receiver adapted to receive said temperature readingstransmitted by said radio frequency transmitter, wherein said secondhand-held unit is movable to a second location spaced from said firsthand-held unit so as to allow for continuous monitoring of saidtransmitted temperature readings during a cooking operation, wherein amicroprocessor capable of calibration for taste preferences associatedwith said food being cooked is provided in said second hand-held unit,and a supporting element adapted to support said second unit in anupright position while said operator engages in activities away fromsaid first location is provided in said second handheld unit.
 15. Thesystem as claimed in claim 14, wherein said substantially rigidtemperature probe includes a distal end and a proximal end, saidsubstantially rigid temperature probe including a substantially straightsection adjacent the distal end of said probe and a curved sectionbetween the substantially straight section and the proximal section ofsaid probe, wherein said proximal end of said probe is attached to saidflexible communication line.
 16. The system as claimed in claim 14,wherein said liquid crystal display of said second unit selectivelydisplays said taste preferences.
 17. The system as claimed in claim 14,wherein said taste preferences include rare, medium rare, medium andwell done.
 18. The system as claimed in claim 14, further comprising anoise-generating unit for providing an audible signal.
 19. The system asclaimed in claim 14, wherein said second unit includes a timer fortiming a cooking operation.
 20. The system as claimed in claim 14,wherein said temperature readings are selectively displayed on saidliquid crystal display of said second unit in Fahrenheit or Celsius.